Friday, 13 December 2013

The next Michel Roux?

I am so sad. Why? Because I can't cook! I am just terrible. I am always, always trying to make things and they never come out right. Yes, they're edible, but that's where it ends. Mr FD is no better; he seems to think adding a pinch of mixed herbs to everything will suddenly make it taste like we're at Le Gavroche. 

So something I have been craving ever since we moved back down to London from Scotland is tattie scones. I LOVE tattie scones. A fry up just isn't the same without them. They are essentially little potato cakes which can be baked or fried and they go amazing well with eggs and beans and tomatoes and sausage and OM NOM NOM.



So I thought I'd give it a go:

Ingredients:

  • 1lb/500g potatoes, cooked and mashed
  • 1 oz/30g butter, melted plus extra for greasing
  • 1/2tsp salt
  • 1 medium egg
  • 4 oz/125g flour, plus a little extra for rolling out
  • 1tsp baking powder

Preparation:

  • Preheat the oven to 395°F/200°C/Gas 6
  • Place the mashed potato in a large baking bowl and add all the other ingredients to form a sticky dough.
  • Roll out the dough on a floured surface to approx ½ inch/1 cm thickness. Cut into saucer sized rounds then score a cross into the dough to mark 4 equal wedges.
  • Grease a baking sheet with butter and bake the scones for 15 minutes until golden brown and risen. The scones can also be cooked on the stove top on a griddle or heavy based frying pan. Cook the scones 5 minutes on either side until golden and risen
  • Eat while warm.
How hard could it be, right? You put it all together, you mix it up, you put it in the oven, you get it out and you eat it. WRONG.

For a start, the dough is SO sticky that it was almost impossible to roll, so in the end I just kind of...flattened it....with my hands.


As you an see, these are MUCH bigger than the ones in the above picture. Still, they look edible. But then I flipped them over....


They'd all sort of...burned on one side and stayed completely raw on the other. They also stuck to the foil. The reason the other one is still that way round is because it wouldn't come off. 

This is the final result:


Very sad times.

Can anyone make tattie scones successfully? If so, can you deliver them to my house?! 

I think I'm just going to give up the baking attempts. Michel Roux I am not.